Now, sprinkle the shredded coconut evenly over the crust. The smell of toasted coconut as it bakes is simply heavenly! Follow that with a layer of chocolate chips and chopped nuts; feel free to mix and match according to your taste preference. Finally, pour the sweetened condensed milk over the top, ensuring it covers everything evenly. The milk seeps beautifully into the layers, making each bite wonderfully sweet! Bake in the preheated oven for about 25-30 minutes until the edges are golden brown and the top is slightly set. Once done, let the bars cool in the pan for at least an hour before slicing. The waiting is tough, but trust me, the rich aroma bubbling up is worth the patience.
Pro Tips for Best Results
I tested this recipe three ways: with different nuts, various brands of chocolate chips, and a couple of topping variations. My favorite combination was using a mix of walnuts and dark chocolate — the deep richness of the chocolate pairs well with the crunchy nuts! Also, I found that letting the bars cool for several hours (or even overnight) helps them set perfectly, making it easier to slice clean squares.
When it comes to pressing the crust into the pan, I recommend using a flat-bottomed measuring cup to pack it down evenly. I learned this little tip after receiving complaints from my family about uneven bars! This step is essential for achieving that oh-so-satisfying bite.
Lastly, don’t skip the parchment paper lining! It has saved me countless hours of cleaning. Plus, it allows for easy removal of the bars when they are cooled, ensuring that none of those delicious edges get left behind in the pan.
Common Mistakes to Avoid
One mistake I made on my first attempt was not pressing the crust down firmly enough. As a result, the bars crumbled when I tried to slice them. Trust me, packing it down is essential! Make sure it’s compact and holds together well before adding the toppings. (See the next page below to continue…)